Years ago now, decades even, Readers Digest or Consumers Reports did a test involving kitchen cutting boards.
Interesting results. They set out to set the record straight about cutting boards.
The cutting boards were used with a test of foods/meats. Then cleaned as prescribed for the time.
They were all swabbed and the swabs tested for bacteria. They used the same method on the boards being tested.
What they found was surprising indeed. The plastic/poly cutting boards actually grew bacteria over time, and the hardwood/Maple cutting boards became sterile.
The wood used in Grandma and Grandpa's butcher blocks was self disinfecting.
For that reason, and because I'm nostalgic anyway, I prefer to use one of our wooden cutting boards.
John Boos are some damn fine cutting boards/butcher blocks.
Also you might like to consider
Michigan Butcher Block Co.
One Christmas I bought the wife a Zwilling J.A. Henckels knife set and blade block to replace her old worn out set.
It was a starter set that set me on a course to fill it with blades we love to use.
I even got a Henckels vegetable clever I love to use. But it resides in a drawer.